My Nut’n Butter than Butter Cookies recipe is so perfect for avoiding gluten, but the recipe contains rice flour. For those of us trying to stay clear of corn and rice, I’ve created a super yummy Cassava Butter Cookie that is dipped in Bittersweet Orange Chocolate. You can dip my Nut’n Butter than Butter Cookies in the bittersweet chocolate as well for a special treat. Try either of these scrumptious butter cookies with my Bitter Sweet Orange Chocolate Mousse!
These are so delicious with or without the Bitter Sweet Orange Chocolate topping below. I love them with a warm cup of tea or coffee with a splash of coconut cream and a dash of Chai seasoning. Perfect for the rainy days ahead. They also freeze wonderfully and can be stored in a container with a sealed lid. That is if you have any left!
Cassava Butter Cookies and Bitter Sweet Orange Chocolate
- Cassava Butter Cookies
- 1/2 cup ghee
- 1/3 cups 100% pure maple syrup
- 1 tsp pure vanilla
- 1 cup almond flour
- 2/3 cup tapioca flour or arrowroot flour
- 2/3 cup cassava flour
- 1/2 tsp Himalayan salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamon
- 1/4 cup blanched almonds chopped roughly
- Bittersweet Chocolate
- 1/2 cup bittersweet chocolate I use Enjoy Life dark chocolate chips
- 1 tsp Triple Sec or 1-2 drops of orange flavoring/oil
- 1 tsp coconut cream milk
- 1 pinch Himalayan salt
- 1 Tbsp coconut oil to keep it firm
- Step 1 Cookie
- Step 2 Preheat the oven to 375. Line a cookie sheet with baking paper.
- Step 3 Place all the ingredients for the cookies, EXCEPT the blanched chopped almonds, in your mixer bowl and blend on medium for 3-5 minutes scraping the sides often.
- Step 4 Make sure it is well mixed and is stiff like play dough! Add the blanched chopped almonds and blend for 30 seconds.
- Step 5 Form into a 4 by 8 rectangle about 1/2 to 3/4 inch thick. Place in the fridge for an hour to ensure they are firm, so they will slice easier.
- Step 6 Once chilled, cut to desired thickness. I made this batch of 1/2-inch slices and got 14 cookies. I plan to dip half and use the rest to dunk in my tea!!! You can slice them thinner if you like. They will be sturdy!!!
- Step 7 Cook for 16-18 minutes, depending on the thickness of the cookie. Remove when the tops begin to turn golden brown.
- Step 8 Let cool completely before you dip them!
- Step 9 Bitter Sweet Chocolate
- Step 10 To met the chocolate topping, I use a nested set of soup bowls—the bottom one larger and with boiling hot water. You can use a double broiler if you like. Some folks melt in a microwave.
- Step 11 I nest the smaller bowl in the larger one that has 1/2 cup of boiling water in it. Works great. Just be careful not to fill the larger bowl too high with water. It will flow into the chocolate. Yes, I learned this the hard way.
- Step 12 Combine all the ingredients in your nested bowls and melt. Stir and make sure all the chocolate pieces are melted.!
- Step 13 Once the cookies are cooled, dip the ends in the chocolate and set them on a plate. I use a cooking paintbrush to cover the ends of my cookies